EP0464833B1 - Zusammensetzung zur Verstärkung der Süsskraft und zur Maskierung des Nachgeschmacks von intensiven und künstlichen Süssungsmitteln - Google Patents

Zusammensetzung zur Verstärkung der Süsskraft und zur Maskierung des Nachgeschmacks von intensiven und künstlichen Süssungsmitteln Download PDF

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Publication number
EP0464833B1
EP0464833B1 EP91111166A EP91111166A EP0464833B1 EP 0464833 B1 EP0464833 B1 EP 0464833B1 EP 91111166 A EP91111166 A EP 91111166A EP 91111166 A EP91111166 A EP 91111166A EP 0464833 B1 EP0464833 B1 EP 0464833B1
Authority
EP
European Patent Office
Prior art keywords
flavor
natural
composition according
intense
amount
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP91111166A
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English (en)
French (fr)
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EP0464833A1 (de
Inventor
Abraham I. Bakal
Marvin E. Eisenstadt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cumberland Packing Corp
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Cumberland Packing Corp
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Publication date
Application filed by Cumberland Packing Corp filed Critical Cumberland Packing Corp
Publication of EP0464833A1 publication Critical patent/EP0464833A1/de
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Publication of EP0464833B1 publication Critical patent/EP0464833B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents

Definitions

  • low calorie or no calorie sweeteners for persons for want to restrict their caloric intake and for diabetics is well established. These low calorie or no calorie sweeteners are used for weight control in cases of obesity, or for medical reasons, and for restriction of the intake of carbohydrates for diabetics in order to reduce their intake of sucrose, glucose, etc.
  • Artificial sweeteners or intense sweeteners which have a sweetening intensity many times that of sucrose, such as saccharin and its salts, aspartame (chemically aspartyl phenyl alanine methyl ester), acesulfame-K (chemically acesulfam potassium), cyclamates, extracts of the plant stevia rebaudiana, known as stevioside, extracts of the African berry Thaumatococcus Danieli, known as Thaumatin, sucralose, alitame, and the like, are all characterized as not only intense in sweetening but also as providing an undesired aftertaste, which distinguish the same from the taste of sucrose.
  • saccharin has been characterized as having a bitter aftertaste.
  • Aspartame is known to have a sweetness lag and a cloying sweet aftertaste.
  • Cyclamates have been reported to have a metallic aftertaste.
  • Acesulfame-K is known to have a slight metallic aftertaste.
  • compositions and methods for masking the bitter aftertaste of sweetener compositions which contain the presently approved artificial sweeteners, saccharin, acesulfame-K and aspartame.
  • the present invention mainly comprises a composition of an intense or artificial sweetener and a small amount of honey flavor and/or coconut flavor, with or without the addition of other fruit flavors, to mask undesired aftertaste of the sweetener while simultaneously enhancing the sweetness intensity thereof.
  • the honey flavor used for the purposes of the present invention is natural liquid honey flavor derived by extraction and distillation of honey.
  • this liquid natural honey is dried on a carrier using conventional drying methods such as spray drying.
  • Natural coconut flavor is obtained in a similar manner and can be used with or without the natural honey flavor. Particularly good results are obtained by a combination of coconut and honey flavors.
  • Suitable carriers for the honey flavor and/or coconut flavor include maltodextrin, corn syrup solids, gum arabic, protein and other drying carriers, commonly used by those familiar with the art.
  • the ratio of the natural flavor (honey and/or coconut) to the carrier is generally in the range of about 1:99 to 10:99, in parts by weight.
  • the amount of natural flavor (honey and/or coconut) needed to reduce the aftertaste of the artificial sweetener and increase the sweetness intensity thereof is very small. Amounts of the natural flavor as low as 0.001% of the amount of artificial sweetener have been found to be effective. In general, the amount of the flavor should not exceed about 0.2% by weight of the intense sweetener. The preferred amount of the natural flavor (honey and/or coconut) as compared to the amount of intense or artificial sweetener is 0.05-0.1%.
  • the amount should be sufficient to enhance the sweetness of the intense sweetener but should be below the threshold amount at which the flavor (honey or coconut) becomes recognizable to the taste.
  • Liquid natural honey flavor is derived through extraction and distillation of honey.
  • the liquid natural honey flavor is mixed with encapsulating starch (National Starch's Capsul), maltodextrin and water.
  • the amounts used were 5 parts of the liquid flavor, 10 parts of the encapsulating starch, 85 parts of maltodextrin and 100 parts of water. All parts are by weight.
  • the mixture was spray dried to yield a dry powder. This powder was used in the tabletop sweetener formulations described in the further examples.
  • a mixture of 95% coconut flavor and 5% honey flavor was prepared. This mixture was dried on a carrier as described in Example 1 and the resulting powder was used in tabletop compositions as described in the further examples.
  • a composition was prepared as in Example 1, using as natural flavor 99.5% of liquid coconut flavor and 0.5% of natural eugenol.
  • the natural flavor composition added was dried with maltodextrin and starch as carriers. During drying, some of the volatile components of the flavor are lost. However, the total flavor added to the dry tabletop compositions is 0.015% in preparations A and B and 0.01% in preparation C. The concentration of the honey flavor in the coffee sweetened with composition A is less than 1 ppm. Thus, it is clear that the presence of the flavor is below its threshold recognition level.
  • Example 4 The compositions of Example 4 were evaluated using tea as the beverage in the same manner as in Example 4. Similar results were obtained.
  • compositions were evaluated by adding 1 gram to 8 ounces of coffee or tea.
  • the panel judged the control product as sweet with lingering sweet aftertaste.
  • the addition of the flavor composition resulted in enhancement of the initial sweetness impact and reduction in the lingering aftertaste.
  • compositions were evaluated by adding 1 gram to 8 ounces of coffee (Test A), or to 8 ounces of tea (Test B). Panel evaluation was carried out in the same manner as Example 4. The panel judged the control product as sweet with lingering sweet after taste. The addition of the flavor compositions resulted in an acceleration of the initial sweetness impact and the reduction of the lingering aftertaste in both Tests A and B.
  • compositions were evaluated using a large scale consumer panel:
  • the coffee sweetened with sugar received a score of 4.7, the experimental product 4.2, and the control 2.5.
  • Liquid natural coconut, and honey flavors (75% coconut, 25% honey) were added to the following carbonated beverages:
  • the liquid flavor was added to the beverages to yield 0.5, 1, 2, 5, 10, and 25 ppm.
  • a sweetener mix was prepared using the following formulation:
  • This mixture was spray dried to yield a tabletop sweetener having a bulk density of approximately 0.1g/cc.
  • Products of this type are used in the same manner as sugar, namely a teaspoon of this product is used in the same way as a teaspoon as sugar.
  • the above sweetener was evaluated, using an expert taste panel as in the previous examples, in hot coffee, hot tea and iced tea against the same sweetener, however, without the addition of the honey and coconut flavors.
  • the panel judged the sweetener with the flavors having significantly less aftertaste and being significantly sweeter than the comparison composition without the liquid honey and coconut flavors.
  • the natural honey and/or coconut flavors when used with artificial sweeteners in an amount below the threshold level of recognition of the taste of the honey and/or coconut has the effect of enhancing the sweetness of the artificial sweetener while reducing undesired aftertaste thereof.
  • amounts as little as 0.1 ppm of the finished beverage is effective for the purposes of the invention. In general, amounts greater that 10 ppm are undesired.
  • honey flavor and coconut flavor is particularly effective and the ratio of flavors can be between 99:1 and 1:99. These combinations are effective in the same concentrations as either the honey flavor or the coconut alone.
  • the ratio of flavor to carrier is generally in the range of 1:99 to 10:99 parts by weight.
  • the dry product of the invention is preferably used in an amount of 0.15% to 5%, the level depending on the amount of carrier used to dry the product and the level of intense sweetener used in the tabletop composition.
  • the ratio of the intense sweetener to the flavor system, excluding its drying aid component, should be in the range of 1000:1 to 50:1, preferably in the range of 500:1 to 100:1. The ranges are in parts by weight.

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  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Jellies, Jams, And Syrups (AREA)

Claims (15)

  1. Intensivsüßstoff-Zusammensetzung, umfassend einen Intensivsüßstoff oder künstlichen Süßstoff mit unerwünschtem Nachgeschmack und wenigstens einen der Geschmackstoffe, ausgewählt unter natürlichem Honiggeschmackstoff, erhalten durch Extraktion und Destillation von Honig, oder natürlichem Kokosnußgeschmackstoff, erhalten in ähnlicher Weise, in einer Menge, die unterhalb der Geschmacksschwelle des natürlichen Geschmackstoffes liegt, aber ausreicht, um die Süße des Intensivsüßstoffs oder des künstlichen Süßstoffs zu intensivieren und dessen unerwünschten Nachgeschmack zu verringern.
  2. Zusammensetzung nach Anspruch 1, wobei es sich bei dem Süßstoff um Saccharin, Aspartam oder Acesulfam-K handelt.
  3. Zusammensetzung nach Anspruch 1 oder 2, wobei der natürliche Geschmacksstoff auf einem Träger getrocknet vorliegt.
  4. Zusammensetzung nach Anspruch 3, wobei es sich bei dem Träger um Maltodextrin, Maissirupfeststoffe, Gummi arabicum oder einem Proteinträger handelt.
  5. Mittel nach einem der vorhergehenden Ansprüche, wobei das Verhältnis von natürlichem Geschmacksstoff zu Träger im Bereich von 1:99 bis 10:99 Gewichtsteilen liegt.
  6. Zusammensetzung nach einem der vorhergehenden Ansprüche, worin die Menge an natürlichem Geschmacksstoff wenigstens 0,001 % der Menge des Intensivsüßstoffes oder künstlichen Süßstoffes beträgt.
  7. Zusammensetzung nach einem der vorhergehenden Ansprüche, worin die Menge des natürlichen Geschmackstoffes 0,001-0,2 Gew.-% des Intensiv- oder künstlichen Süßstoffes beträgt.
  8. Zusammensetzung nach einem der vorhergehenden Ansprüche, worin die Menge des natürlichen Geschmackstoffes 0,05 - 0,1 Gew.-% des Intensiv- oder künstlichen Süßstoffes beträgt.
  9. Zusammensetzung nach einem der vorhergehenden Ansprüche, worin eine Mischung aus natürlichem Honiggeschmackstoff und natürlichem Kokosnußgeschmacksstoff vorhanden ist.
  10. Zusammensetzung nach einem der vorhergehenden Ansprüche, die zusätzlich Eugenol in einer Menge unterhalb der Geschmacksschwelle von Eugenol enthält.
  11. Zusammensetzung nach Anspruch 10, worin die Menge an Eugenol 0,05 Teile pro Teil an natürlichem Geschmackstoff beträgt.
  12. Zusammensetzung nach einem der vorhergehenden Ansprüche, worin das Verhältnis von Honiggeschmackstoff zu Kokosnußgeschmackstoff zwischen etwa 99:1 und 1:99 liegt.
  13. Getränk, das mit einer Süßstoffzusammensetzung nach einem der Ansprüche 1 bis 12 gesüßt ist.
  14. Getränk nach Anspruch 13, worin die Menge an natürlichem Süßstoff wenigstens 0,01 ppm des Getränkes beträgt.
  15. Getränk nach Anspruch 13 oder 14, worin die Menge des natürlichen Geschmackstoffes 0,01 bis 10 ppm beträgt.
EP91111166A 1990-07-05 1991-07-04 Zusammensetzung zur Verstärkung der Süsskraft und zur Maskierung des Nachgeschmacks von intensiven und künstlichen Süssungsmitteln Expired - Lifetime EP0464833B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US07/548,665 US4990354A (en) 1990-07-05 1990-07-05 Composition for enhancing the sweetness intensity and masking the aftertaste of intense and artificial sweeteners
US548665 1990-07-05

Publications (2)

Publication Number Publication Date
EP0464833A1 EP0464833A1 (de) 1992-01-08
EP0464833B1 true EP0464833B1 (de) 1994-06-01

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EP91111166A Expired - Lifetime EP0464833B1 (de) 1990-07-05 1991-07-04 Zusammensetzung zur Verstärkung der Süsskraft und zur Maskierung des Nachgeschmacks von intensiven und künstlichen Süssungsmitteln

Country Status (9)

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US (1) US4990354A (de)
EP (1) EP0464833B1 (de)
JP (1) JPH04222575A (de)
AU (1) AU641720B2 (de)
CA (1) CA2041226A1 (de)
DE (1) DE69102213T2 (de)
DK (1) DK0464833T3 (de)
ES (1) ES2056526T3 (de)
IL (1) IL97010A (de)

Cited By (3)

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US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US12016357B2 (en) 2015-05-20 2024-06-25 Cargill, Incorporated Glycoside compositions

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US20040142084A1 (en) * 2003-01-21 2004-07-22 Knueven Carl J. Alkali metal bisulfates to mask aftertaste of artificial sweeteners
US20060134291A1 (en) * 2003-07-14 2006-06-22 Susanne Rathjen Sweetener compositions with a sweetness and taste profile comparable to HFCS 55
US20050214412A1 (en) * 2004-03-26 2005-09-29 Jason Koo Apparatus and method for delivering nutritional supplements with beverage sweeteners
US20060024422A1 (en) * 2004-07-30 2006-02-02 Cumberland Packing Corp. Salt substitute compositions having N-neohexyl-a-aspartyl-l- phenylalanine methyl ester for modifying flavor and methods of manufacturing the same
AU2006215703A1 (en) * 2005-02-17 2006-08-24 Instituto Del Metabolismo Celular, S.L. L-aspartic acid for the treatment of problems in connection with the fat or glucose metabolism
US20060240155A1 (en) * 2005-04-26 2006-10-26 Steven Catani Methods for promoting comestible products
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US8945652B2 (en) * 2005-11-23 2015-02-03 The Coca-Cola Company High-potency sweetener for weight management and compositions sweetened therewith
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US8435587B2 (en) * 2005-11-23 2013-05-07 The Coca-Cola Company High-potency sweetener composition with long-chain primary aliphatic saturated alcohol and compositions sweetened therewith
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US8435588B2 (en) * 2005-11-23 2013-05-07 The Coca-Cola Company High-potency sweetener composition with an anti-inflammatory agent and compositions sweetened therewith
US8940351B2 (en) * 2005-11-23 2015-01-27 The Coca-Cola Company Baked goods comprising high-potency sweetener
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US20070116839A1 (en) * 2005-11-23 2007-05-24 The Coca-Cola Company High-Potency Sweetener Composition With C-Reactive Protein Reducing Substance and Compositions Sweetened Therewith
US8524303B2 (en) * 2005-11-23 2013-09-03 The Coca-Cola Company High-potency sweetener composition with phytosterol and compositions sweetened therewith
US20070116800A1 (en) * 2005-11-23 2007-05-24 The Coca-Cola Company Chewing Gum with High-Potency Sweetener
US20070116829A1 (en) * 2005-11-23 2007-05-24 The Coca-Cola Company Pharmaceutical Composition with High-Potency Sweetener
US8084073B2 (en) 2007-03-14 2011-12-27 Concentrate Manufacturing Company Of Ireland Anisic acid modified steviol glycoside sweetened beverage products
US8277862B2 (en) * 2007-03-14 2012-10-02 Concentrate Manufacturing Company Of Ireland Beverage products having steviol glycosides and at least one acid
US9314048B2 (en) * 2007-03-14 2016-04-19 The Concentrate Manufacturing Company Of Ireland Beverage products with non-nutritive sweetener and bitterant
US20080226773A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Beverage Sweetened with Rebaudioside A
US20080226790A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Long chain fatty acids for reducing off-taste of non-nutritive sweeteners
US9877500B2 (en) * 2007-03-14 2018-01-30 Concentrate Manufacturing Company Of Ireland Natural beverage products
US20080226802A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Beverage having natural sweeteners with one or more stevia components and source of berry
US8277861B2 (en) 2007-03-14 2012-10-02 Concentrate Manufacturing Company Of Ireland Beverage products having steviol glycosides and at least one acid
US20080226794A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Non-nutritive sweetened beverages with coconut milk
US20080226803A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Natural flavoring agent for sugar-sweetened tea beverage to taste like high fructose corn syrup-sweetened beverage
US20080226800A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Diet cola beverages
US20080226789A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Beverage products with non-nutritive sweetener and bitterant
US20080226798A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Cola Beverages
US20080226799A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Diet Cola Beverages
US8029846B2 (en) * 2007-03-14 2011-10-04 The Concentrate Manufacturing Company Of Ireland Beverage products
US20090162500A1 (en) * 2007-12-21 2009-06-25 The Quaker Oats Company Grain products having a potent natural sweetener
US20090162488A1 (en) * 2007-12-21 2009-06-25 The Concentrate Manufacturing Company Of Ireland Beverage products and flavor systems having a non-sweetening amount of monatin
US20090162487A1 (en) * 2007-12-21 2009-06-25 The Concentrate Manufacturing Company Of Ireland Beverage products and flavor systems having a non-sweetening amount of rebaudioside a
US20090162484A1 (en) * 2007-12-21 2009-06-25 The Concentrate Manufacturing Company Of Ireland Beverage having a non-sweetening amount of a potent natural sweetener
US20090162499A1 (en) * 2007-12-21 2009-06-25 The Quaker Oats Company Grain products having a potent natural sweetener and a bulking agent
US20090162498A1 (en) * 2007-12-21 2009-06-25 The Quaker Oats Company Grain products having a non-sweetening amount of a potent sweetener
US20090258129A1 (en) * 2008-03-14 2009-10-15 Warren Sablosky Volumized, debittered, high-intensity sweetener composition
AU2009244077B2 (en) * 2008-05-09 2014-10-02 Cargill, Incorporated Sweetener, methods of preparing sweetener and applications thereof
CN102762111B (zh) 2009-12-28 2015-05-27 可口可乐公司 甜味增强剂,其组合物,及使用方法
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Publication number Priority date Publication date Assignee Title
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
US12016357B2 (en) 2015-05-20 2024-06-25 Cargill, Incorporated Glycoside compositions

Also Published As

Publication number Publication date
CA2041226A1 (en) 1992-01-06
AU7029891A (en) 1992-01-16
IL97010A (en) 1994-04-12
DE69102213D1 (de) 1994-07-07
JPH04222575A (ja) 1992-08-12
AU641720B2 (en) 1993-09-30
US4990354A (en) 1991-02-05
DK0464833T3 (da) 1994-06-20
DE69102213T2 (de) 1994-09-29
ES2056526T3 (es) 1994-10-01
IL97010A0 (en) 1992-03-29
EP0464833A1 (de) 1992-01-08

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